Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

Abstract

Yoghurt has the strong flavour produced by adding Cheddar cheese into the milk and cold storage process before the fermentation. The flavour analysis of yoghurt was investigated by e-nose, e-tongue and gas chromatography-mass spectrometry (GC-MS). Yoghurt samples with adding Cheddar cheese or whole milk powder showed significant differences in their e-nose flavour profiles, but their e-tongue flavour profiles were roughly similar. Besides, neither e-nose nor e-tongue could accurately distinguish the yoghurt samples which were subjected to cold storage process before the homogenization or not. Among the detected volatile compounds, pentanal and dimethyl trisulfide were the most highly correlated with the cold storage process, and pentanal, ethyl butanoate, methanethiol, dimethyl disulfide and dimethyl trisulfide discriminated yoghurt samples adding Cheddar cheese or whole milk powder. This study showed the potential of adding Cheddar cheese in the yoghurt production to accelerate the flavour formation and increase the flavour compounds.

Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

“…Extensive studies have been reported on improving the flavor properties of fermented milk by adding various food ingredients. Li et al (2014) found that Cheddar cheese addition significantly increased the aroma compounds in fermented milk. Ye et al (2012) studied the effect of hawk tea on yogurt and found that hawk tea could significantly increase the content of acetaldehyde, diacetyl, and acetoin.…”

Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses

“…The first one explains the highest amount of variance, followed by the second component that explains the highest residual variance, and so on. [25,28,29] LDA is a probabilistic parametric classification technique which minimizes the variance between categories by data projection from high-dimensional space to lowdimensional space and maximizes the variance within categories. [22,31,32] Compared to PCA, the LDA method can analyze the distribution of points in the same category and the distance between them.…”

“…E-tongue analyses have been used to evaluate the acid, sweet, bitter, salty, and astringent tastes in foods and pharmaceuticals. [28] In this study, the classification results of the flavor compounds in milk were analyzed using an e-tongue equipped with five sensors. Figure 2 shows that DI was 99.2%, indicating that the PCA and LDA analyses of the overall classification were satisfactory.…”

“…The combined analysis of e-nose, e-tongue, and GC-MS showed that the addition of Cheddar cheese to yogurt accelerated the flavor formation and increased the amount of flavor compounds. [28] Ai et al analyzed the differences in volatiles in fresh whole and skim milk via e-nose, solid-phase microextraction (SPME), SPME-GC-MS, and GC-olfactometry. [2] Combined e-nose and e-tongue analyses have been used to differentiate different pasteurized milk brands and determine their shelf life.…”

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir

“…The mass spectrometer was run in 70 eV electron ionization mode with the iron source temperature set at 200 °C. Mass scan range was 25 to 400 mass: charge ratio (Li et al., 2014). The volatile compounds were identified by comparison with authentic standards (MS library NIST 08), and the profile of their formation and content was followed by their area counts and relative peak area, respectively.…”